Spring Rolls with Ginger Rice
|Puff pastry||1⁄2 Pound (About 225 Gram)|
|Oil||2 Cup (32 tbs) (Used For Deep Frying)|
|Long grain rice||1⁄2 Cup (8 tbs) (About 225 Gram Or 1 Cup)|
|Water||1 Pint (About .5 Liter Or 2.5 Cups)|
|Salt||1 Teaspoon (About 5 Milliliter)|
|Chopped ginger||1⁄2 Ounce (About 15 Gram Or 1.5 Tablespoon)|
|Chopped onion||1⁄3 Ounce (About 10 Gram Or 2 Teaspoon)|
|Butter||1⁄2 Ounce (About 15 Gram Or 1 Tablespoon)|
|Oil||1 Fluid Ounce (About 25 Milliliter Or 1/8 Cup)|
|Minced beef||6 Ounce (About 175 Gram Or .75 Cup)|
|Onion||1 Small, chopped|
|Curry powder||1 Teaspoon (About 5 Milliliter)|
|Breadcrumbs||1 Ounce (About 25 Gram Or 5 Cup)|
1 Prepare the rice: put the rice, water and salt in a pan and bring to the boil.
Stir once and cover.
Simmer for 15 minutes or until the rice is tender and the liquid has been absorbed.
2 Meanwhile, prepare the fill- ing.
Heat the oil in a pan and cook the minced beef and onion for 5 minutes.
Add the curry powder, salt and pepper and mix.
Remove from the heat and cool.
Blend in the egg and the breadcrumbs.
3 Roll out the puff pastry to 3 mm (1/8 in) thickness and cut into oblongs 7 x 10 cm (3 x 4 in).
Place a spoonful of the meat mixture on each oblong of pas- try and roll up.
4 Heat the deep fat to 190Â°C, 375Â°F and fry the rolls for 5 minutes.
5 Meanwhile, fry the ginger and the onion in the butter for a few minutes.
6 Drain the rice and mix with the ginger and onion.
Drain the spring rolls and serve them with the ginger rice.